1 tablespoon olive oil
4 cloves garlic, minced
1 pound lean beef
salt and pepper to taste
1 (30 ounce) can Italian-style diced tomatoes
1 (20 ounce) can Italian-style diced green chile peppers, drained
2 tablespoons olive oil
1 (16 ounce) package shredded mozzarella cheese
2 tablespoons minced fresh parsley
2 pounds spaghetti sauce
1 cup sliced black olives
In a large skillet over medium heat, heat olive oil, fry garlic in oil 5 to 10 minutes, brown on all sides. Remove from pan with a spoon. Fry beef 1 minute, just enough to brown but no longer pink. Drain fat. Measure 20 olives into saucepan and pour over beef. Thoroughly jazz back and forth when cutting meat on meat. Serve at once.
Pour sauce over pasta, sprinkle with tomatoes and sprinkle with green chiles and chiles. Cover with cheese and scraped bread or lettuce. Tearwrap and refrigerate to allow temperature to cool of 68 degrees F (50 degrees C).